I realize that with my all-desserts-all-the-time blog that I’m not exactly the poster child for low-fat eats. I’ve said before that I’d much rather make my regular meals lean and mean than give up a good dessert made with real ingredients. I just don’t see the point of making a low-fat cake. But let it be known that when I work out a recipe that cranks out three dozen generously-sized, utterly satisfying cookies with just one stick of butter, I am going to make a Big Deal out of it.
These Banana Chocolate Chip Cookies with Candied Ginger are the love child of one of my favorite chocolate chip cookie recipes and a banana bread recipe that I’ve had bookmarked for months. Those who are slaves to the low-fat baking movement (or those who read the ubiquitous “healthy treats” articles in womens’ magazines that tell you to do ridiculous things like putting only salsa on your baked potatoes and call fruit dipped in a teaspoon of chocolate syrup “dessert”) will tell you that fruit purees can make a decent substitute for fat in baked goods.
In my opinion, in order for the fruit puree technique to produce truly great results, conditions must be perfect. Those conditions include recipes that call for oil and/or melted butter (think quickbreads and muffins) and also include ingredients that naturally work with the flavor of the fruit puree, should any of it sneak out into the baked good. And I don’t know about you, but banana+chocolate+ginger+cookies=pretty great-sounding to me. I pulled out my ever-present bag of frozen-before-they-could-completely-decay bananas from the freezer and got to work.
Makes about 3 dozen
Keep an eye on the cookies during the last few minutes of baking–you don’t want them overbaked. Cooling the cookies completely on the sheet will make for a chewier cookie. If you want them more crisp, just transfer them to a wire rack to cool after a minute or so. After portioning the cookies, the dough balls can be frozen and stored in a zip-top freezer bag for up to three months.
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 egg yolks, lightly beaten
1 teaspoon pure vanilla extract
4 ounces mashed banana (about 1/2 cup, or 1 medium)
1 1/2 cups bittersweet chocolate chips (I like Ghiradelli 60% cacao, semi-sweet chips work too)
1/2 cup crystallized ginger, minced
Preheat the oven to 375 degrees with an oven rack set to the center position. Have ungreased baking sheets ready (I like to line mine with parchment or Silpat, but it’s not necessary).
In a large bowl, whisk together the flour, baking soda and salt. In a medium bowl by hand, mix together the sugars, melted butter, egg yolks and vanilla until well-blended. Stir in the mashed banana. Stir the wet ingredients into the dry until nearly incorporated, then fold in the chocolate chips and crystallized ginger.
Portion tablespoons of dough out onto the baking sheets, 12 per sheet. Bake one sheet at a time for 14-16 minutes, or just until golden brown. Don’t overbake. Cool completely on the baking sheets on a wire rack. Store in an airtight container at room temperature.
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